Today’s Recipe:
After making Gâteau de Bourgogne earlier this week, I still had three-quarters of a bottle of burgundy sitting around. And, with it being the middle of winter, I had to make a cozy, satisfying Beef Bourguignon.
I learned the epitome of Beef Bourguignon during culinary school: French instructor, 48 hours of top sirloin marinated in wine and spices, house-made demi-glace. It was a complicated, 3+ day process. But cooking at home while juggling school, marketing my current book, and working on a new one, I don’t have that kind of time (who does?). So, I came up with this recipe. Unlike baking, cooking recipe quantities are “ish” like 1½ pounds-ish, so feel free to adjust to your liking.
This still isn’t a midweek meal…unless you work from home like me and can throw it in the oven and forget about it for a few hours. You could easily make it on Sunday so it’s ready to go Monday night. Like all stews…and maybe me, it only gets better with age.
Easy Beef Bourguignon
This Beef Bourguignon is ultimate comfort food and the beef becomes meltingly fork-tender. Even better, this recipe is much easier to pull off than the real thing. Well-stocked stores will have pre-sliced meat, mushrooms and mirepoix ready to go, cutting down prep time.
Ingredients
- 1½ pounds beef stew meat (chuck preferred)
- 8 ounces sliced mushrooms
- 2½ cups mirepoix (diced carrot, celery, and onion – prepackaged or make your own)
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1½ cups burgundy wine (pinot noir or any dry, fruit forward red wine)
- 1½ cups beef broth
- 1 bay leaf
- A few sprigs fresh thyme
- ¼ teaspoon lemon zest
Directions
- Preheat oven to 300°F. Season beef generously with salt and pepper. Heat oil in a Dutch oven over high heat. Brown beef in batches until well colored, then remove and set aside.
- Add mushrooms to Dutch oven and cook, scraping up any brown bits, until mushrooms begin to brown, then remove and set aside.
- Add mirepoix to Dutch oven and cook until just beginning to color. Add garlic and tomato paste and cook about 1 minute. Pour in wine and beef broth. Add bay leaf and thyme. Return beef and any juices to pot. Bring to boil, cover, and place it in oven. Cook 2 hours, until beef is fork-tender, checking half-way through and adding more broth only if needed.
- Remove from oven, add mushrooms, return to oven and cook 20 minutes longer. Remove thyme sprigs and bay leaf. Add lemon zest off heat, taste, and adjust seasoning before serving. Make ahead tip: This beef bourguignon tastes even better the next day.
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